Moist Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting
This Pumpkin Layer Cake comes together in less than an hour and is the perfect fall treat. The cake itself is incredibly fluffy and moist, thanks to the rich pumpkin and blend of spices. Baked to perfection, it's then layered with a creamy cinnamon cream cheese frosting that adds a tangy sweetness. This cake will make it feel like fall, even if the Southern heat hasn't died down yet.
Servings 16
Calories 578kcal
Ingredients
Cake
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon allspice
- ¼ teaspoon cardamon
- 1 15 ounce can pumpkin
- 1 ½ cup sugar
- 1 ¼ cup vegetable oil
- 4 eggs
Frosting
- 12 ounces cream cheese room temp
- ½ cup butter room temp
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 4 cups powdered sugar
- 2 teaspoons vanilla
Instructions
Cake
- Preheat oven to 350º. Line 2 9 inch cake pans with parchment paper and butter and flour the bottom and sides. Tap out any extra flour.
- Whisk together the flour, baking soda and powder, and all the spices in a large bowl.
- In the bowl of an electric mixer, add the pumpkin, sugar and oil. Beat until well combined then beat in the eggs one at a time. Add the flour mixture and beat on low speed until combined. Divide the batter evenly between the 2 prepared cake pans.
- Bake for 30-33 minutes, until a toothpick comes out dry. Let cool on a rack for 10 minutes. Take an offset spatula around the edges to loosen the cakes and turn them over onto a metal rack. Let cool completely.
Frosting
- Combine the butter and cream cheese in a large bowl or the bowl of a stand mixer and beat on high until creamy and smooth, about 1 minute. Add the cinnamon and salt and mix until combined. Next add the powdered sugar and beat on low until it is incorporated then turn to high and beat until it is smooth and creamy.
To assemble
- Place 1 layer on a cake plate and even the top with a serrated knife. Pipe a ridge of frosting around the outside of the top and then fill in with more frosting. Even out the second cake layer with a serrated knife and flip it so that the bottom of the cake layer is facing up. Place most of the frosting on top and use an offset spatula to spread it down the sides. Once the sides are covered, spread it evenly across the top.
Notes
- If the frosting is not thick enough, add more powdered sugar. If too thick, add a little milk.
- Refrigerate the cake before slicing to allow the frosting to set.
- Make sure the cake is completely cool before frosting.
